Shortbread Biscuits Dedicated to Yoshida
My friend Yoshida asked me to make amazing shortbread that tastes just like the Walker's brand. I was able to make something that approached his expectations, but was limited by the butter I used and was troubled by the fact that I couldn't improve it further with the ingredients I had on hand. I wonder if these would turn out better if I used the butter they have over in Scotland.
Try to use caster sugar. You can use either salted or unsalted butter. Please remember to reduce the amount of salt by a pinch when using salted butter. Using cultured butter will improve the flavor. These shortbread fingers are also delicious when made with whole wheat flour. Recipe by Yukiline
Shortbread Biscuits Dedicated to Yoshida
My friend Yoshida asked me to make amazing shortbread that tastes just like the Walker's brand. I was able to make something that approached his expectations, but was limited by the butter I used and was troubled by the fact that I couldn't improve it further with the ingredients I had on hand. I wonder if these would turn out better if I used the butter they have over in Scotland.
Try to use caster sugar. You can use either salted or unsalted butter. Please remember to reduce the amount of salt by a pinch when using salted butter. Using cultured butter will improve the flavor. These shortbread fingers are also delicious when made with whole wheat flour. Recipe by Yukiline
Cooking Instructions
- 1
Add sugar to the softened butter, and mix until it becomes white and fluffy.
- 2
Add in the salt. The amount used will depend on the size of the salt grains used, so adjust accordingly.
- 3
Add in the sifted cake flour (you don't have to sift it if it's too much of a bother).
- 4
Blend well until the mixture loses its powdery texture. It should be okay if it looks like the dough shown in this photo.
- 5
Place the dough in a plastic bag and mold into a square while pressing down firmly. (Aim for a thickness of about 1.3 mm.) Let it sit as-is in the fridge for 30 minutes to an hour.
- 6
Cut the bag open and slice the dough crosswise into thin strips. Poke holes into the surface with a toothpick in your desired design.
- 7
Bake in an oven preheated to 302F/150C for about 35 minutes. All done.
- 8
These fragrant and buttery shortbread fingers have just the right balance of delicacy and heft.
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